Shark exposed with hot water

This is a local cuisine where shark cut into small pieces are eaten with vinegar miso. The good combination of light tasted shark and sharp tasted vinegar miso does not bore people. It goes well with sake, and is also enjoyed as a small plate. The dish was invented as a way to eat hoshizame (starspotted smooth-hound), which cannot be eaten as sashimi nor preserved food. It takes so much time and effort that it takes a whole day to prepare. Only limited places can process this dish.